Bagels
Canada
Sustained growth
Low volatility
Seasonal (Jan)
Forecasted flat
Food & Nutrition
Concept
What is Bagels?
Bagels are a type of bread product that is shaped like a ring and traditionally boiled before baking, giving them a dense and chewy texture. They are often topped with seeds such as sesame or poppy and can be enjoyed with various spreads, fillings, or toppings.
How much search volume does it get?
Google searches
1.2M/mo
Amazon searches
248.4K/mo
Who is interested in this?
Gender
Age
Is Bagels trending?
Yes. Bagels growing with a month-over-month change of 6.59% over the past 5 years, with approximately 1,220,000 monthly searches.
This is a seasonal trend that peaks every January. The seasonal demand is forecasted to decline over the next year.
Why is Bagels trending?
1
Versatile Flavor Options
Bagels come in a wide variety of flavors and styles, from classic plain and everything bagels to more adventurous options like blueberry or jalapeño cheddar, appealing to diverse taste preferences.
2
Convenient and Portable
Bagels are easy to grab and go, making them a popular choice for busy individuals looking for a quick breakfast or snack option that can be eaten on the move.
3
Healthier Alternatives
With the rise of health-conscious eating, many bagel shops are offering whole grain, gluten-free, and low-calorie options, making bagels a more appealing choice for those looking to maintain a healthy diet.
4
Cultural Popularity
Bagels have become a staple in many cultures, particularly in North America, where they are often associated with brunch and social gatherings, contributing to their growing popularity.
5
Innovative Toppings and Pairings
The trend of gourmet bagels with unique toppings and fillings, such as avocado, smoked salmon, or artisanal cream cheeses, has made bagels a trendy food item in cafes and restaurants.
Where is this trending?
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Demographics
Gender
Age
248.4K monthly searches
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What are people saying?
47 threads
AI Insights
Positive sentiment
Discussions around bagels highlight their popularity as a food craving, their presence in various dining experiences, and the enjoyment people derive from them, particularly in social settings. There are also mentions of bagels in relation to cravings during pregnancy and culinary preferences.
Cravings and Comfort Food
Bagels are frequently mentioned as a comfort food and a common craving, especially during specific life events like pregnancy.
Quality and Freshness
Many users express appreciation for fresh and delicious bagels, particularly in dining experiences, such as on cruises or at local shops.
Culinary Experiences
Bagels are discussed in the context of various culinary experiences, from bakery offerings to their role in breakfast or snack options.
Social and Community Events
Bagels are featured in social events, such as community gatherings where they are served alongside coffee, enhancing the communal experience.
Baking and Preparation
There are discussions about the preparation of bagels, including experiences in baking and the skills required to make them.
Common questions
- What are the best bagel flavors?
- Where can I find the freshest bagels?
- How do you make homemade bagels?
- What toppings go best with bagels?
- Are bagels a good option for breakfast?
Pain points
- Difficulty finding high-quality bagels.
- Frustration with poorly made bagels at some establishments.
- Limited availability of bagels at certain times or locations.
- Concerns about the nutritional value of bagels.
- Issues with bagel preparation in some baking scenarios.
cafe.naver.com
RE:두 아이들과 한달살이 절반이 지나가네요
Beam Me Up Bagels > 더니든 내 2곳, city점 2번 방문했습니다. 베이글 맛집입니다 ^^ The Flying Squid > 오타고 대학 인근 피쉬앤칩 테이크아웃 하는곳인데 맛있더라구요. 혹시 근처에 가실일 있으시다면 오후시간대에만 영업하므로 한번 들려보시는것도 추천드립니다 ^^
ifunny.co
RE:YOU PUT OUT A TWEET ABOUT WORKING AT EINSTEIN'S BAGELS
YOU PUT OUT A TWEET ABOUT WORKING AT EINSTEIN'S BAGELS
newgdt.proboards.com
RE:Beginning Again Ch 1191 4/6-4/12: Post holiday back on plan
... Woodmans for milk and WW bagels. I like have half a...
www.resetera.com
RE:What are your common food cravings?
I'm not a sweet tooth. I do enjoy soft serve in the summer and nice chocolate chip cookie, preferably from a bakery not supermarket mass market stuff. I am a huge fat and salt tooth, tho. Pepperoni pizza, gourmet cheeses, burgers, French fries, bagels, soul food, ramen (shop, not instant) Those are my cravings. Hbu?
cafe.daum.net
RE:베이커리 키친 스탭 / 샌드위치 메이커 구인 합니다
... with sandwich making or making bagels and other types of bread... of baked goods (experience with Bagels is great plus) - Prep...
boards.cruisecritic.com
RE:Terrible Start, Great Cruise--Celebration Quick Review--March 15, 2026
... dumplings and the loaded fries. Bagels at Sea--one of my kids... LOVES bagels, so he was there every... morning. The bagels were really fresh and delicious! ...
r/mildlyinfuriating
What kind of monsters do I work with? Who cuts a donut in half like a bagel?
submitted by /u/Legend_of_the_Wind to r/mildlyinfuriating [link] [comments]
r/PhiladelphiaEats
What is it about bagels, seriously?
I’ve eaten a lot of bagels in my life. In Philly, NJ, and New York. Before they closed, I went out of my way to go to Korshak and wait in line for a bagel that was imperceptibly better than those I’d gotten other places. Frankly, I’m fucking sick of transplant NYers talking sideways about not being able to find a good bagel in Philly. Is this something I need to develop a palate for, like wine or cigars, or is this just really fucking stupid. It’s a boiled bread circle. Get over yourself. Am I a fucking pleb or what’s happening submitted by /u/TheArchitect_7 to r/PhiladelphiaEats [link] [comments]
r/redmond
re: Blazing Bagels Shutdown
seen a couple posts with lots of comments asking about the abrupt closure of all blazing bagels locations. here are some signs employees put up at the blakeley location. as a (former) shift lead at the blakeley location, this is ALL on upper management. they made it impossible to function smoothly. between the production department sending us expired product to sell (including produce and lox….. ew.), the astronomical prices for a mid bacon egg and cheese, and the emotional outbursts from the general manager and the CEO, the place was doomed. its a shame because the guy that founded it had a real passion for it, but leaving his daughter to be the CEO after he retired is what killed the place. she got her karma after firing almost 100 people from the production team overnight two weeks before Christmas. doing all of this while marketing themselves as a family owned business was hard to watch. submitted by /u/design8eddriver47 to r/redmond [link] [comments]
r/Costco
Single 8-Pack Bagels $4.99
Finally, I don't have to buy way more than I need. Issaquah, Washington Costco - the World Headquarters store. submitted by /u/grajkovic to r/Costco [link] [comments]
r/mildlyinteresting
My wife slices bagels in 5 for the maximum topping enjoyment.
submitted by /u/gt1 to r/mildlyinteresting [link] [comments]
r/Sourdough
First attempt at bagels
First successful run at bagels using my regular fridge-cold starter. Posting for anyone else who uses their starter straight out of the fridge. Dough (7-8 bagels) • 500g bread flour • 250–260g water • 100g sourdough starter (straight from fridge, unfed) • 12g salt • 10g honey Hydration: ~55–58% (very stiff dough) Mix & Knead 1. Mix water + starter + honey until dissolved. 2. Add flour and salt. 3. Knead until smooth, strong, and stiff. This should feel harder than bread dough. It took approximately 8 minutes of counter kneading until it hit this point. I almost thought it was too dry at first, but it came together. No autolyse/fermentolyse Bulk Fermentation • 3.5–4.5 hours at \~72°F • One fold around 60–75 minutes • Dough should rise \~20–30% Divide & Shape • Divide into 8 pieces (\~115–120g each) • Pre-shape into balls, rest 10–15 minutes • Shape with rope method or poke method • Place on lightly oiled parchment Cold Proof • Cover tightly • Refrigerate 8–12 hours (overnight) Boil • 2L water • 1-2 Tbsp honey • Optional: 1 tsp baking soda (I didn’t use any) Boil 30 seconds per side Top immediately while wet. (I brushed an egg wash and then sprinkled some with everything seasoning and topped the rest with shredded sharp cheddar) Bake • 475°F • Stone, steel, or sheet pan • 18–22 minutes, rotate once Cool at least 20–30 minutes before slicing. Results / Notes • Tight, even crumb (not bread-like at all) • Good chew and shine • Honey worked well, slightly lighter crust than malt I suspect, but still good color. Next time I may • Drop hydration slightly (245–250g water) for more chew • Boil 45 sec per side • Extend cold proof to 18–24h Any other tips, tricks or feedback? submitted by /u/Due_Plane_4988 to r/Sourdough [link] [comments]